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Fish cheeks from pickerel or lake trout
1 Egg, beaten
Salt and pepper to taste
6 Crackers, crumbled (or 8)
The cheeks of pickerel and lake trout are large enough to use. They
are boneless, skinless and considered a delicacy. Wash well. Add
salt and pepper to egg. Dip cheek into the egg and then roll in the
crumbs. Fry over medium heat in bacon fat or oil.